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95% would make again

Black Bean Vegetarian Soup

Tasty Team

Under 30 minutes

Under 30 minutes


for 3 cups

  • 2 tablespoons olive oil
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 cup tomato (200 g), with juice
  • 15 oz canned black bean (425 g), 2 cans, drained
  • 3 cups water (720 mL)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

For Garnish

  • 2 tablespoons red onion, diced
  • 2 tablespoons fresh cilantro, chopped

Nutrition Info

    Calories 244
    Fat 9g
    Carbs 32g
    Fiber 11g
    Sugar 4g
    Protein 9g

Estimated values based on one serving size.


  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
  2. Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
  3. Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
  4. Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
  5. Enjoy!

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